Martha Stewart Dutch Pancake Recipe
The Martha Stewart Dutch Pancake Recipe is a breakfast classic. This Martha Stewart Dutch Pancake Recipe is light and airy.
Equipment
- Large cast iron skillet
- Blender
- Whisk
- Measuring Cups
- Oven mitts
Ingredients
- 3 large EGGS
- 3/4 cup WHOLE MILK
- 3/4 cup ALL-PURPOSE FLOUR
- 3 tbsp UNSALTED BUTTER
- 1 tbsp GRANULATED SUGAR
- 1 tsp VANILLA EXTRACT
- 1/2 tsp SALT
Instructions
- Preheat your oven to 425 degrees Fahrenheit now. Place your cast-iron skillet inside the cold oven. Let the pan get very hot as the oven warms.
- Put the eggs and milk into your blender. Add the flour, sugar, salt, and vanilla too. Blend the mixture on high for thirty seconds.
- Stop the blender and scrape down the sides. Pulse again for another ten seconds until very smooth. Let the batter rest for five minutes while waiting.
- Carefully remove the hot skillet from the oven. Drop the butter into the center of the pan. Swirl it around until the bottom is fully coated.
- Pour the batter into the middle of the skillet. Do not stir the batter into the melted butter. Quickly place the pan back into the hot oven.
- Bake the pancake for about fifteen to twenty minutes. It should be puffed up and dark golden brown. Do not open the oven door while it bakes.
Notes
- Use room temperature eggs to get a better rise.
- Make sure your skillet is very hot before adding batter.
- Do not overmix the batter or it will become tough.
- Serve the pancake immediately before the tall sides fall down.
- Use a blender for the smoothest, most aerated pancake batter.
- Check your oven temperature with a thermometer for best results.
- Wipe the skillet clean before heating to prevent any smoke.